I was so pleased to have the opportunity to take my parents for a tasting at The 3 S’s Restaurant (Seafood, Steak and Song) this past weekend in Oakville. I hopped on the Go Train at Union Station after work on Friday. They picked me up we sped directly to the restaurant on Lakeshore, for a 6pm reservation. The following day I would be acting as a judge for Oakville’s 100 Mile Culinary Mashup so I was excited to spend the weekend back at home eating well!
The restaurants menu focuses on Steak and Seafood offerings. The “Song” bit in their title is what really makes this establishment unique. All of the wait staff are trained vocalists. Throughout the meal waiters and waitresses ring a little bell, take the stage in the center of the space and sing! My parents were gripped with excitement. My mother had visited the restaurant three times before and was a fan (read: groupy) of one gentleman with a powerful operatic voice. I tried not to get too embarrassed when they both whistled, hollered and clapped enthusiastically after each ballad.
Reviews were also top drawer for the food that arrived at our table. Highlights were the Cab Sauv which paired well with the Steak Frites as well as the composed beet salad. The seafood gumbo featured hot sausage which created a nice spicy balance to the dish. The trio of desserts were a perfectly sweet finish.
After four hours of being romanced by live opera, fine wine and thoughtfully prepared cuisine from the kitchen we lost ourselves in the pink sun set that shot across the sky. We watched the sun set from our street side window seat…our eyes glazed over with contentment.
Cuvee Cocktail: Cuvee Icewine with Pomegranate Liquer
White Blend Malivoire VQA
Cabernet Sauvignon “Phoenix” Penley Estate, Australia
Hearts of Romaine
crisp chopped romaine, bacon lardons, hard poached quail egg, croutons and parmesan crisp, dressed with roasted garlic and caper emulsion
Composed Beet and Grape Tomato Salad
local beets and grape tomatoes on a bed of organic arugula with crumbled feta, julienned red onions, balsamic reduction and herb emulsion
Nova Scotia Lobster Thermidor
half lobster poached, topped with spinach and swiss cheese veloute, saffron and turmeric steeped basmati rice and a glace of seasonal vegetables
seasonal shellfish, smoky andouille sausage, puffed couscous, fried okra and sweet poblano peppers in a rich tomato reduction
Steak and Frites
grilled French striploin with rapini, chili dusted crisp yukon gold frites and a peppercorn veal jus
creme brulee, new york cheesecake, rhubarb crumble